Minced Meat Biotechnology: Quality Determination and Biological Value
Authors:
Ivan S. Brashko, Lyudmila A. Donskova
Abstract:
The thesis presents the research results of organoleptic indicators, microstructure and biological value of minced meat using collagen-containing raw materials treated with an enzyme preparation. There was minced meat of two types – from mechanically boned poultry meat and minced beef meat with a connective tissue content of 23.6 % determined by separating muscle tissue in an average sample, weighing and appropriate calculations. The broiler chicken skin served as a collagen-containing raw material. To produce the enzyme preparation a man used secondary products obtained during the fish raw material processing. The researchers identified the proteolytic properties of collagen fermentolysate (activity 2.9 u/g); selected control and experimental samples in each group. A man introduced the fermentolysate in the experimental samples of minced meat in an amount of 0.5 % per 1 kg when grinding meat raw materials. When determining organoleptic parameters, fermentolysate impacted on the minced meat consistency associated with the protein transformation causing a change in consistency, which acquired the paste-like mass characteristics, while not deteriorating the appearance and maintaining elastic-plastic properties. Histological studies of the minced meat microstructure demonstrated a high degree of connective tissue bioconversion. The researchers studied amino acid profile of minced meat samples; calculated the difference coefficient in amino acid score, biological value, utility coefficient, and comparable redundancy coefficient. There were 18 amino acids in the samples, including all essential ones. The protein component of the experimental samples differed from the control ones by higher values with a tendency to increase the amino acid balance. The authors proved the high selective biomodification of the obtained collagen fermentolysate and its penetration depth into the minced meat system enabling to obtain a product with high organoleptic and biological values in the production of minced meat from mechanically boned poultry meat and minced meat with a high content of connective tissue.
Keywords:
broiler chicken skin; enzyme preparation; collagen fermentolysate; minced meat; poultry meat; mechanical boning; beef; technology; organoleptic indicators; biological value
For citation:
Ivan S. Brashko, Lyudmila A. Donskova. Minced Meat Biotechnology: Quality Determination and Biological Value. Индустрия питания|Food Industry. 2024. Vol. 9, No. 2. Pp. 85–91. DOI: 10.29141/2500-1922-2024-9-2-10. EDN: ZVRHTM.
